The Experts below are selected from a list of 4710 Experts worldwide ranked by ideXlab platform
José E. Pardo - One of the best experts on this subject based on the ideXlab platform.
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influence of the Paprika type on redness loss in red line meat products
Meat Science, 2008Co-Authors: R. Gómez, Manuel Alvarezorti, José E. PardoAbstract:Abstract Paprika, with its high colourant power (measured in ASTA units), imparts higher initial redness to fresh red sausage and fresh chorizo (red line meat products). This higher degree of redness (measured according to the red–green component, a∗, and spectrophotometric colour units) is maintained until the end of the products’ shelf life. However, the pasteurization necessary to reduce the microbial load of Paprika can cause alterations to its stability. The addition of natural antioxidants to pasteurized Paprika (rosemary extract) was seen to maintain the colour levels of meat products throughout their shelf life. Differences in the colour of meat batches elaborated with Paprika of different colourant power could be detected by consumers in a hedonistic test, who evaluated the colour positively.
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Influence of the Paprika type on redness loss in red line meat products
Meat Science, 2008Co-Authors: R. Gómez, Manuel Álvarez-ortí, José E. PardoAbstract:Paprika, with its high colourant power (measured in ASTA units), imparts higher initial redness to fresh red sausage and fresh chorizo (red line meat products). This higher degree of redness (measured according to the red-green component, a*, and spectrophotometric colour units) is maintained until the end of the products' shelf life. However, the pasteurization necessary to reduce the microbial load of Paprika can cause alterations to its stability. The addition of natural antioxidants to pasteurized Paprika (rosemary extract) was seen to maintain the colour levels of meat products throughout their shelf life. Differences in the colour of meat batches elaborated with Paprika of different colourant power could be detected by consumers in a hedonistic test, who evaluated the colour positively. © 2008 Elsevier Ltd. All rights reserved.
Jeonghwan Hwang - One of the best experts on this subject based on the ideXlab platform.
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Paprika greenhouse management system for ubiquitous agriculture
International Conference on Information and Communication Technology Convergence, 2010Co-Authors: Jeonghwan HwangAbstract:This paper proposes the ‘Paprika greenhouse management system’ based on wireless sensor network technology, which will establish the ubiquitous agricultural environment and improve the productivity of farmers. The proposed ‘Paprika greenhouse management system’ has WSN environmental sensors and CCTVs at inside/outside of Paprika greenhouse. These devices collect the growth-environment related information of Paprika. The system collects and monitors the environmental information and video information of Paprika greenhouse. In addition to the remote-control and monitoring of the greenhouse facilities, this system realizes the most optimum Paprika growth environment based on the growth environmental data accumulated for a long time.
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a wireless sensor network based ubiquitous Paprika growth management system
Sensors, 2010Co-Authors: Jeonghwan Hwang, Changsun ShinAbstract:Wireless Sensor Network (WSN) technology can facilitate advances in productivity, safety and human quality of life through its applications in various industries. In particular, the application of WSN technology to the agricultural area, which is labor-intensive compared to other industries, and in addition is typically lacking in IT technology applications, adds value and can increase the agricultural productivity. This study attempts to establish a ubiquitous agricultural environment and improve the productivity of farms that grow Paprika by suggesting a ‘Ubiquitous Paprika Greenhouse Management System’ using WSN technology. The proposed system can collect and monitor information related to the growth environment of crops outside and inside Paprika greenhouses by installing WSN sensors and monitoring images captured by CCTV cameras. In addition, the system provides a Paprika greenhouse environment control facility for manual and automatic control from a distance, improves the convenience and productivity of users, and facilitates an optimized environment to grow Paprika based on the growth environment data acquired by operating the system.
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design and implementation of wireless sensor networks based Paprika green house system
International Conference on Future Generation Information Technology, 2010Co-Authors: Jeonghwan Hwang, Changsun ShinAbstract:This research paper suggests the ‘Paprika green house system’ (PGHS), which collects Paprika growth information and greenhouse information to control the Paprika growth at optimum condition. The temperature variation range of domestic Paprika cultivation facilities are relatively quite big and the facility internal is kept at relatively dry condition. In addition, the concentration of CO2 is not uniform, giving bad impact on the growth of Paprika. In order to cope with these issues, the ‘Paprika green house system’ (PGHS) based on wireless technology was designed and implemented for the Paprika cultivating farmers. The system provides with the ‘growth environment monitoring service’, which is monitoring the Paprika growth environment data using sensors measuring temperature, humidity, illuminance, leaf wetness and fruit condition, the ‘artificial light-source control service’, which is installed to improve the energy efficiency inside greenhouse, and ‘growth environment control service’, controlling the greenhouse by analyzing and processing of collected data.
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ICTC - Paprika greenhouse management system for ubiquitous agriculture
2010 International Conference on Information and Communication Technology Convergence (ICTC), 2010Co-Authors: Jeonghwan HwangAbstract:This paper proposes the ‘Paprika greenhouse management system’ based on wireless sensor network technology, which will establish the ubiquitous agricultural environment and improve the productivity of farmers. The proposed ‘Paprika greenhouse management system’ has WSN environmental sensors and CCTVs at inside/outside of Paprika greenhouse. These devices collect the growth-environment related information of Paprika. The system collects and monitors the environmental information and video information of Paprika greenhouse. In addition to the remote-control and monitoring of the greenhouse facilities, this system realizes the most optimum Paprika growth environment based on the growth environmental data accumulated for a long time.
R. Gómez - One of the best experts on this subject based on the ideXlab platform.
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influence of the Paprika type on redness loss in red line meat products
Meat Science, 2008Co-Authors: R. Gómez, Manuel Alvarezorti, José E. PardoAbstract:Abstract Paprika, with its high colourant power (measured in ASTA units), imparts higher initial redness to fresh red sausage and fresh chorizo (red line meat products). This higher degree of redness (measured according to the red–green component, a∗, and spectrophotometric colour units) is maintained until the end of the products’ shelf life. However, the pasteurization necessary to reduce the microbial load of Paprika can cause alterations to its stability. The addition of natural antioxidants to pasteurized Paprika (rosemary extract) was seen to maintain the colour levels of meat products throughout their shelf life. Differences in the colour of meat batches elaborated with Paprika of different colourant power could be detected by consumers in a hedonistic test, who evaluated the colour positively.
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Influence of the Paprika type on redness loss in red line meat products
Meat Science, 2008Co-Authors: R. Gómez, Manuel Álvarez-ortí, José E. PardoAbstract:Paprika, with its high colourant power (measured in ASTA units), imparts higher initial redness to fresh red sausage and fresh chorizo (red line meat products). This higher degree of redness (measured according to the red-green component, a*, and spectrophotometric colour units) is maintained until the end of the products' shelf life. However, the pasteurization necessary to reduce the microbial load of Paprika can cause alterations to its stability. The addition of natural antioxidants to pasteurized Paprika (rosemary extract) was seen to maintain the colour levels of meat products throughout their shelf life. Differences in the colour of meat batches elaborated with Paprika of different colourant power could be detected by consumers in a hedonistic test, who evaluated the colour positively. © 2008 Elsevier Ltd. All rights reserved.
Changsun Shin - One of the best experts on this subject based on the ideXlab platform.
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a wireless sensor network based ubiquitous Paprika growth management system
Sensors, 2010Co-Authors: Jeonghwan Hwang, Changsun ShinAbstract:Wireless Sensor Network (WSN) technology can facilitate advances in productivity, safety and human quality of life through its applications in various industries. In particular, the application of WSN technology to the agricultural area, which is labor-intensive compared to other industries, and in addition is typically lacking in IT technology applications, adds value and can increase the agricultural productivity. This study attempts to establish a ubiquitous agricultural environment and improve the productivity of farms that grow Paprika by suggesting a ‘Ubiquitous Paprika Greenhouse Management System’ using WSN technology. The proposed system can collect and monitor information related to the growth environment of crops outside and inside Paprika greenhouses by installing WSN sensors and monitoring images captured by CCTV cameras. In addition, the system provides a Paprika greenhouse environment control facility for manual and automatic control from a distance, improves the convenience and productivity of users, and facilitates an optimized environment to grow Paprika based on the growth environment data acquired by operating the system.
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design and implementation of wireless sensor networks based Paprika green house system
International Conference on Future Generation Information Technology, 2010Co-Authors: Jeonghwan Hwang, Changsun ShinAbstract:This research paper suggests the ‘Paprika green house system’ (PGHS), which collects Paprika growth information and greenhouse information to control the Paprika growth at optimum condition. The temperature variation range of domestic Paprika cultivation facilities are relatively quite big and the facility internal is kept at relatively dry condition. In addition, the concentration of CO2 is not uniform, giving bad impact on the growth of Paprika. In order to cope with these issues, the ‘Paprika green house system’ (PGHS) based on wireless technology was designed and implemented for the Paprika cultivating farmers. The system provides with the ‘growth environment monitoring service’, which is monitoring the Paprika growth environment data using sensors measuring temperature, humidity, illuminance, leaf wetness and fruit condition, the ‘artificial light-source control service’, which is installed to improve the energy efficiency inside greenhouse, and ‘growth environment control service’, controlling the greenhouse by analyzing and processing of collected data.
Mosbah M Kushad - One of the best experts on this subject based on the ideXlab platform.
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influence of different drying methods on carotenoids and capsaicinoids of Paprika cv jalapeno
Food Chemistry, 2011Co-Authors: Ayhan Topuz, Hao Feng, Cuneyt Dincer, Kubra Sultan Ozdemir, Mosbah M KushadAbstract:Abstract Influence of Refractance Window™ Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of Paprika (Cv., Jalapeno) was investigated in comparison with freeze drying (FD), oven drying (OD), and natural convective drying (NCD) methods. Eight carotenoids (capsanthin, capsorubin, capsolutein, β-carotene, β-cryptoxanthin, mutatoxanthin, violaxanthin and zeaxanthin) and five capsaicinoid analogues (capsaicin, dihydrocapsaicin, homodihydrocapsaicin, isodihydrocapsaicin, nordihydrocapsaicin) were identified in Paprika. All these components were significantly (P
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the effect of drying method and storage on color characteristics of Paprika
Lwt - Food Science and Technology, 2009Co-Authors: Ayhan Topuz, Hao Feng, Mosbah M KushadAbstract:Abstract Discoloration and microbial proliferation are two major problems associated with production of Paprika ( Capsicum annuum L.) with traditional drying methods. In the present study, the Refractance Window™ drying (RWD) method was employed to dry Paprika in comparison with freeze drying, hot-air oven drying, and natural convective drying methods. In order to evaluate the color quality of Paprika, the reflected color parameters, extractable color, red/yellow pigment ratio, and browning index were measured immediately after drying and during three-month storage. The freeze-dried and RWD-dried Paprika showed better reflected color characteristics. The highest extractable color and browning index values were recorded in naturally convective dried Paprika. There was no significant difference in browning index between freeze-died and RWD-died samples. The reflected color degradation of the Paprika was highly associated with brown reaction. A gradual discoloration was observed in all Paprika samples during storage.
